Lightly coat chicken with flour. Heat oil in heavy frying pan and fry chicken for 6 mins each side until golden brown and cooked through. Remove from pan and keep warm. Add brandy to pan and set alight, if wished. When flames die down add mustard, cream and onions. Heat gently to warm through. Add peppercorns and season with salt. Return chicken to pan and heat through. Add mange tout and simmer for 1 min. Serve immediately on a bed of rice. Posted to MC-Recipe Digest V1 #482 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Feb 12, 1997.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 151 (44%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 120.1mg||37 %|
|Sodium 177.9mg||6 %|
|Potassium 376.2mg||10 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 13.5g|
|Protein 29.9g||43 %|
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Calories per serving: 344
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